This roasted tomato & garlic bean dip makes a perfect single-serve dinner or appetizer recipe. It’s made up of cherry tomatoes, loads of garlic, olive oil, rosemary, butter beans, green olives and fresh basil. It requires only 2 minutes of prep, and is absolutely delicious! Serve with fresh basil, then dip a piece of toasted sourdough or baguette in the dip and enjoy!
Prep time: 2 minutes
Cook time: 45 minutes
Servings: 1-2
Ingredients
- 225g cherry tomatoes
- 8 cloves of garlic
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 sprigs of fresh rosemary
- 2/3 cup butter beans
- 1/4 cup pitted green olives
- Fresh basil
Equipment
- Baking dish
Instructions
- Preheat oven to 375F.
- Peel garlic cloves.
- To a small baking dish*, add cherry tomatoes and garlic cloves, then drizzle olive oil and add salt and rosemary sprigs.
- Roast for 40-45 minutes, until the garlic is soft enough to easily mash.
- Remove the rosemary from the dish, then mash the tomatoes and garlic with a fork (be careful not to burn yourself with the tomato juice).
- Drain and rinse butter beans and roughly chop green olives.
- Add butter beans, green olives and fresh basil to the dish with the roasted tomatoes and garlic.
- Transfer to a serving bowl or enjoy immediately from the dish with toasted sourdough bread or baguette!
Notes
*I used a 1.5L glass loaf pan for this recipe. You can also use a lined baking sheet.
*This dip serves 1 for a meal or 2-4 people as an appetizer. Feel free to use a large dish and double the recipe.
